Plant-Based Meatball Kofta Curry

Kofta Curry with Plant-Based Meatballs served in a bowl with a spoon in it.

Plant-Based Meatball Kofta Curry

Discover the rich flavors of Kofta Curry with plant-based meatballs. This vegan twist on a classic Indian dish features a curry sauce brimming with aromatic spices, delivering an authentic taste. Paired with soft and succulent meatless meatballs, this veg Kofta recipe brings a delightful fusion to your table. Ready in just 40 minutes, it’s a quick and satisfying way to enjoy a traditional favorite with a modern, plant-based twist.

Course Main Course, Side Dish

Cuisine American, Indian, Italian

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 326.23kcal

Author Priya Lakshminarayan

Equipment

Ingredients

To Cook the Plant-Based Meatballs

16 oz plant-based meatballs
1 tablespoon cooking oil spray

To Prepare the Masala Base

2 teaspoon vegan ghee
1 red bell peppers roughly chopped
3 tomatoes roughly chopped
2-3 green chilies
5 cloves garlic
salt
water as needed

To Prepare the Sauce for Vegan Meatballs

½ tablespoon vegan ghee
1 teaspoon cumin seeds
1 tablespoon ginger paste
1 bay leaf
1 onion finely chopped
¼ cup cilantro chopped
salt
1-2 cups water or vegetable stock
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon chilly powder
½ teaspoon sugar
1 teaspoon mixed herbs
1 teaspoon garam masala
1 tablespoon Kasoori methi
2-3 tablespoon vegan sour cream optional

Instructions

To Cook the Plant-Based Meatballs

Preheat the oven to 375°F (190°C). Line a baking tray with aluminum foil and spray it with cooking oil. Place the plant-based meatballs on the tray and bake for 8-10 minutes.
Carefully flip the meatballs over and bake for another 8-10 minutes. Chef Tip: To keep the meatballs moist, avoid overbaking. They may still appear pink or red when done, which is normal. If you're unsure, follow the cooking instructions on the packaging. Transfer the cooked meatballs to a plate and set them aside until ready to add to the curry.

To Prepare the Masala Base

Heat a grill pan and add vegan ghee. Add the chopped bell peppers, chopped tomatoes, garlic, and green chilies to the pan. Season with salt.
Grill the vegetables until you see grill marks forming on them, then transfer them to a plate.
Allow the grilled veggies to cool down completely. Transfer the cooled vegetables to a blender.
Blitz into a smooth paste. If needed, add ¼ cup of water to help with blending. Keep this ground masala paste aside for now.

To Prepare the Sauce for Vegan Meatballs

Heat vegan ghee in a pan, add cumin seeds, and when they begin to splutter, add ginger paste and a bay leaf. Fry for 30 seconds.
Add chopped onions and part of the chopped cilantro. Sprinkle a pinch of salt and sauté until the onions turn translucent.
Add the prepared masala base and salt to the pan. Pour in a cup of water (adjusting as needed for your desired consistency) and cook covered on a medium flame for 4-5 minutes.
Add turmeric powder, cumin powder, coriander powder, mixed herbs, sugar, and chili powder. Stir well and cook for another minute to blend the flavors.
Add the cooked plant-based meatballs to the pan and let them simmer until fully infused with the flavors of the spices and sauce. The curry sauce should be thick enough to coat the koftas evenly.
Garnish with chopped cilantro, crushed Kasoori methi, and a sprinkle of garam masala. For a richer consistency, drizzle vegan sour cream on top, stir it in, and then take the curry off the flame.

Notes

Use red or orange bell peppers to achieve a vibrant, beautiful gravy color. The meatballs can be pan-fried, air-fried, or deep-fried for different textures. If frying, be sure to thaw frozen meatballs first to avoid uneven cooking. Fried meatballs will have a crispier texture. For an extra creamy gravy, add coconut milk to the curry sauce.

Nutrition